23rd & Main Taproom; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Crab gratin — Blue crab creamed with sherry, broiled with aged Swiss, and served with house made flatbread
  • Honey truffle parmesan fries — Crisp, sweet, and savory with a side of garlic aioli for dipping
  • Burrata plate — Fresh burrata mozzarella over sliced tomato with basil pesto and toasted challah bread

Course two

Choose one

  • Lamb French dip — Braised leg of lamb with Dijon Swiss cheese on toasted baguette, served with red wine demi-glace and fries or side salad
  • Tobacco Row — Angus beef on a toasted challah roll with lettuce, tomato, pickle, fried onions, house cured bacon, and Colby jack cheese. Served with fries or side salad
  • Fish & chips — Tempura beer battered cod with house fries & Cajun remoulade sauce
  • Caprese chicken pasta — Linguine, pulled chicken, olive oil, basil, grape tomato, and baby green beans with fresh mozzarella
  • Diavolo pizza — With tomato sauce, mozzarella, sweet Italian sausage, peppadew peppers, and shaved red onion
  • Giardiniera pizza — With pomodoro sauce, red onion, mixed bell peppers, sautéed mushrooms, and sun-dried tomato

Course three

Choose one

  • Flourless chocolate torte
  • Vanilla crème brulee
  • Ice cream sundae
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